My gift to you all (Happy Holidays)

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My gift to you all (Happy Holidays)
Since we foodies share that cooking/baking gene, I wanted to give you all a gift.  This was given to me by a pro pastry chef about 20 years ago.  I met her online and will always remember her generosity to a total stranger.

Like Jacob Burton, I don't believe in keeping recipes secret.  Different hands create different flavors, and we are all here to teach each other something.  So as Holidays draw near I want to share the best Cinnamon Bun recipe that I have ever tasted, bar none.  I hope you try it.  
 
Some pointers:
  • These can be made a day ahead and left in the fridge for a slow cool rise, which makes it a great do ahead for company, just pop them in the oven in the morning, and bake them off.  They'll think you're a genius!
  • This recipe is big.  It calls for a 9X13, but I always run over into another 8X8 or muffin tins so be prepared for that.
  • Like any bread, part of the cooking process is the 20-30 minute cool down after coming out of the oven.  They will taste better if you let them sit.
  • This is a very rich and tender dough that freezes well.  If you have leftovers, wrap them in heavy-duty foil then put them into a freezer bag with the air removed.  They will last in the freezer for about a month ( not a chance).
Enjoy!

Cinnamon Buns

Dough:
  • 1/3 cup warm water
  • 5 teaspoons active dry yeast
  • pinch sugar
  • 3/4 cup warm milk
  • 1/2 cup room temp unsalted butter - in small chunks
  • 3/4 cup sugar
  • 1 teaspoon salt 
  • 2 teaspoons vanilla
  • 1/4 teaspoon lemon oil or extract and 1 teaspoon lemon zest
  • 1 cup of sour cream
  • 1/4 teaspoon cinnamon
  • 5-6 cups  all purpose flour
  1. In a large bowl, whisk together water, yeast and sugar, let it proof. 
  2. Stir in the milk, butter, sugar, salt, vanilla, lemon oil, sour cream and cinnamon.  As ingredients blend add flour. 
  3. Mix to make a soft dough, turn out onto a floured surface and knead 6-8 minutes, until smooth and elastic. 
  4. Place dough into a bowl which has been buttered or greased, flip dough over to bring the bottom up (now the dough is buttered all over), cover bowl with plastic. 
  5. Let rise until almost double, about 45-60 minutes.  Then gently deflate dough.  
  6. Let it rest about 10 minutes, then roll into an 18 inch square, between 1/4 and 1/2 inch thick.
In the meantime make filling and glaze:

Cinnamon Sugar Filling:
  • 1/3 cup unsalted butter - melted
  • 2 cups brown sugar
  • 2 teaspoons cinnamon
  • 1 cup finely chopped pecans
  • 1 cup raisins - plumped and dried ( optional)
  1. Brush rolled out dough with melted butter.  Sprinkle with brown sugar, cinnamon, nuts, and raisins. Roll up, starting with the edge of dough closest to you, into a snug roll, or jellyroll. 
  2. Cut into 1-1/2 inch slices, you should have about 24 slices.
Sticky Cinnamon Glaze :
  • 1-1/2 cups brown sugar
  • 1/2 cup softened unsalted butter
  • 2-1/2 teaspoons cinnamon
  • 1 cup whole pecans
  1. Heat butter and stir in brown sugar and cinnamon. Spread glaze on the bottom of a 9 x13 inch pan or into muffin tins.  
  2. Distribute whole pecans evenly on pan bottom. If using 9 x 13 place slices so that they almost touch. Spray the top of the dough with cooking spray.  
  3. Place the whole pan in a plastic bag and seal.  Refrigerate overnight.  
  4. If you are making these right away, let the dough rise until doubled - about 45 - 60 minutes.

To bake, preheat oven to 350 F.  Bake until buns are lightly golden.  Remove from oven and invert onto a large tray while hot.
 
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Wow Nina! This looks like an awesome recipe. There are very few things I enjoy more then a freshly baked cinnamon bun. Can't wait to try this one out. Thanks for sharing.
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You are very welcome Jacob.  It's the least I can do......... hello...... thanks for this whole site. 

 Anyway, depending on how company runs through your house during the Holidays, or any other time, I have found this to be very handy. 
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Copied and saved.

When I was working at the restaurant, I used to have to make "Garlic Knots" using pizza dough we had sliced into strips, tied into strips and immersed into a mixture of olive oil, garlic, Parm, salt, pepper, basil, oregano and thyme, then baked.

One night, I made a schmear out of butter, brown sugar and cinnamon, coated the strips of dough with that, then tied them into knots, arranged them tightly into an oven-proof pan and baked them and sold them as "Cinnamon Sticky Knots."

Our pastry chef loved them and said I'd probably have to make them every night, but my immediate supervisor (who had been off that night) told me not to make them when he was on duty.

Ultimately, every time he was off and I was working, the other cooks and chefs, as well as some of our regular customers would ask me to make them. LOL!

Thus, MY secret for cinnamon buns is to start with pizza dough! LOL!
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Labs, I've missed you, you old chow hound! 
 There isn't much that pizza dough can't do, and your dessert sounds great.  My mom made a yeasted coffee cake and cinnamon "rolls" with pizza dough.  I like the knot idea though, more texture.  I'll give it whirl. 

   
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Thanks, Nina. Was in the States for a couple of weeks and am slowly catching up on things.
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Nina, thanks much for the recipie.  What a lovely Christmas morning treat they will make! wink

Labs, great story <grin> thanks for sharing.
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-Why make food for dinner when you can make dinner a culinary experience?

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Lance, this would be a good one to make with the family.  Even if your kids are very young, you can find something for them to do with recipe like this........... just plan on more time for clean up.

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Labs,  I trust that you while you were in the States you had your fill of V-8, orange slices etc.?

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LOL! Drank LOTS of V-8 and picked up four packages of Orange Slices to bring back for my doctor friend. :)
Wisconsin Limey
Gotta keep that scurvy at bay Labs.  Welcome back!
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So I'm guessing you cant get V-8 or orange slices on the other side of the pond? 
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It has been several months since the last time one of the supermarkets had the Orange Slice candies.

V-8 is here - just really expensive. There are a few regional copycats that are good, but have a lot of sodium. Unfortunately, the one copycat that I liked, which had lower sodium than V-8, changed its formula and now has MORE.
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Wow Nina,
If I can get my arse into gear, these may really compliment the ginger snaps
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Very Nice.  I cannot wait to try it.  Thanks for sharing and have a most wonderful holiday!
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Thanks for the great recipe Nina.  There are times when I heard a recipe doesn't scale that well.  I know you said this makes a lot of dough, is this recipe scalable at all?

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That sounds like a question for Chef Jacob.  I'll try to call him.......Jacob......grilled cheese waiting for you.... devil

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Did someone say grilled cheese?

 

Hi Patrick, good to see you around these parts again. Yes, the recipe does looks scalable to me. I don't see why you couldn't cut it in half or double it.

 

Let us know how it turns out.

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LOL

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This is pure awesomeness. I don't know why it took me so long to see this post. I scan this site a lot when in class. Thank you!!

KoenigKulture
Oh goodness! I can't believe I've waited 36 years to begin to think about baking! This will be one of my first tasks to tackle... Thanks Nina! Regards, Mark
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My pleasure.  Because this topic came back, I've been thinking about these little yummies. 

Enjoy the recipe and let us know how it worked out for you.

KoenigKulture

Thanks Nina!  Am going to try to make these Saturday afternoon for Sunday baking...

 

Quick question for you.  At what point in the process to I halt and put whatever it is I have in the fridge for the evening?

 

After step 4, or after I've got the dough rolled out, stuffed, and rolled and cut?

 

Thanks!

 

Mark

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